Shrimp with lobster sauce is one of those beloved Chinese-American takeout staples that might surprise you—it actually contains no lobster at all!
Still, that hasn’t stopped countless diners from loving this comforting dish. Tender shrimp are paired with a savory, silky sauce enriched with egg and seasoned ground pork. It’s flavorful, satisfying, and far more budget-friendly than anything with actual lobster in it.
The best part? You can have this classic on the table in under 10 minutes once you’ve prepped your ingredients. It’s that fast and easy.
So, What’s with the Name?
Despite the name, Shrimp with Lobster Sauce doesn’t contain lobster. So how did it get its title?
Some believe the dish may have been modeled after a traditional Cantonese lobster dish where the shrimp took the place of lobster to make it more accessible. Over time, the name stuck—even though the lobster didn’t.
It likely evolved from the Cantonese classic Lobster Cantonese, which uses a similar sauce. The dish was simplified and adapted with shrimp as a more affordable protein.
A Note on Regional Variations
If you’re from New England, particularly the Boston area, you might be wondering why this version has a white sauce and no black beans.
That’s because in New York and New Jersey—where I grew up—lobster sauce is typically a pale, savory egg-based sauce without black beans. In contrast, many Boston-area Chinese restaurants serve a darker, black bean-based version. Technically, we’d call that Shrimp with Black Bean Sauce, but naming conventions vary!
If you’re looking for the darker version, we’ve got that recipe too!
How to Make Shrimp with Lobster Sauce
Step 1: Prepare the Shrimp
If your shrimp aren’t already cleaned:
- Peel them.
- Use kitchen shears to slice along the back and remove the vein.
- Rinse under cold water.
Tip: Making a slightly deeper cut along the back gives the shrimp a “butterflied” look and helps them curl nicely during cooking. For more details, check out our post on preparing shrimp for stir-frying.
Step 2: Pre-Cook the Pork
- In a wok, bring 2 cups of water to a boil.
- Add ground pork (or use ground chicken or turkey).
- Break up the meat and boil for about 1 minute, until no longer pink.
- Drain in a fine mesh strainer and rinse briefly to remove excess fat—this keeps the final sauce clean and smooth.
Step 3: Stir-Fry and Build the Sauce
- Wipe out your wok and place it over medium-high heat.
- Add neutral oil, then the garlic, pork, and shrimp. Stir-fry for 10–20 seconds.
- Pour in the Shaoxing wine (or substitute) and stir briefly.
- Add chicken stock, sesame oil, sugar, salt, a pinch of white pepper, and MSG if you’re using it.
- Stir in the peas.
Step 4: Thicken the Sauce
- Bring everything to a simmer.
- Gradually stir in a cornstarch slurry (cornstarch mixed with water).
- Add just enough for the sauce to thicken—it should coat a spoon but remain silky, not gluey.
- If too thick, add more stock; if too thin, add more slurry. Go slow!
Pro tip: Check out our full guide on using cornstarch for Chinese cooking if you’re new to thickening sauces.
Step 5: Add Egg and Scallions
- Lightly beat one egg and sprinkle it evenly over the simmering sauce, along with chopped scallions.
- Let it sit undisturbed for about 5 seconds to gently set.
- Then use a spatula to fold the egg into the sauce in slow, sweeping motions.
Serve and Enjoy
Spoon the shrimp with lobster sauce over freshly steamed white rice and enjoy a nostalgic, restaurant-style dish right at home.
